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New American cuisine

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Review: Cook & Brown Public House

When a restaurant moves into a location that has seen several eatery incarnations, it must work doubly hard to establish its reputation, both around the state and in the neighborhood. Cook & Brown Public House seems to be accomplishing both with aplo
A special culinary experience on Hope Street
By JOHNETTE RODRIGUEZ  |  October 01, 2010
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Noche

Despite a year of planning, Noche still needs to find its niche. As it is, it seems to be rattling around in the big-shoes-to-fill of its predecessor in the space, Icarus, one of the first fine South End bistros.
Solid appetizers and late-night menu, just too conservative for the Theatre District
By ROBERT NADEAU  |  August 06, 2010

Review: The Boat House

Ah, feel that. Maybe this time it’s a spring breeze for real and won’t soon turn into a winter zephyr. Let’s celebrate, go out and grab a nice meal. Where to? Well, one recent answer to the question that didn’t disappoint was the Boat House restaurant i
Interesting seafood and inspiring sunsets
By BILL RODRIGUEZ  |  May 28, 2010
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Understated indulgence

In economic times like these, the decision to invest in a nice dinner out is not to be taken lightly.
The elegant new Walter’s
By BRIAN DUFF  |  May 21, 2010
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Russell House Tavern

For a place with major, major foot traffic, Harvard Square has proven to be a tricky spot for restaurateurs.
Tastes good, looks great — no gimmicks necessary
By ROBERT NADEAU  |  May 14, 2010
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Woodward at Ames

The Woodward is the slightly quieter upstairs of the Woodward Tavern, a high-concept downtown café-bar based on the idea “Ben Franklin meets a supermodel.”
Ben Franklin meets a supermodel? Go with it — it works.
By ROBERT NADEAU  |  April 23, 2010


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ArtBar

How do we find hidden gems? You can't just look under the radar. Sometimes the hiding place is behind a famous name, as is the case with ArtBar.
A pleasantly unpredictable treat sneaks out of the shadows
By ROBERT NADEAU  |  November 13, 2009
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Amazing Grace

Few of us bother to go to church, so Mainers must find ways to reuse our houses of worship, just as we do our riverside mills in this post-industrial age. While several restaurants have put mothballed mill buildings to use, Grace Restaurant's repurposin
Sweet tastes, beautiful building, heavenly reward
By BRIAN DUFF  |  September 04, 2009

Aspire

An upscale restaurant in an upscale hotel is disadvantaged in ways that give the advantage to us.
Earth and Ocean
By BILL RODRIGUEZ  |  January 29, 2009